Specifications: Available in sacks.


  • Yoghurt and Dairy Drinks
  • Ice Cream & Frozen Desserts
  • Candy and Confections
  • Confectionery
  • Baked Goods and Bakery Mixes
  • Ready to Drink products
  • Dessert
  • Beverages
  • Others

About Gelatin:

Gelatin gels melt at relatively low temperature, thus melt in the mouth. It is slow setting which is no gelling above approximately 15oC when cooling. All of those characteristics make gelatin as preferred gelling agent in yoghurt products, dairy mousse, low-fat spreads and sugar confectionery (marshmallows and wine gums) which elastic gel characteristics and the clarity are appreciated. Clarity is the main reason for use in aspic and table jellies.